Vegan Stuffing Balls (Savory Lentil & Mushroom Holiday Recipe)

These savory vegan stuffing balls are perfect for the holiday table. Made with lentils, mushrooms, and brown rice, they’re a comforting and delicious gluten-free side!

Vegan stuffing balls in a white bowl on a wooden table.

Why You’ll Love These Plant-Based Stuffing Balls 🩷

Perfect for the holidays: These mouthwatering vegan stuffing balls are hearty, nourishing, and packed with savory flavor. They make a great main or side dish for Thanksgiving or Christmas.
Diet-friendly: Vegan, dairy-free, oil-free, gluten-free, and nut-free. Great for accommodating guests with dietary restrictions or allergies.
Meal-prep & freezer-friendly: These stuffing balls hold up well in the fridge and freezer and are just as delicious the next day.

Ingredients You’ll Need 🛒

Sliced mushrooms, lentils, rice, diced celery, chopped shallot, vegetable broth, tamari, nutritional yeast, and herbs on a white surface for vegan stuffing balls.

Mushrooms: Add rich umami depth. Button, cremini, and baby bella all work well. Mushrooms are well-known for their health benefits, including protecting cells from damage and boosting immunity.
Old-fashioned (rolled) oats: Quick oats also work well; steel-cut oats do not. Oats help bind the mixture while adding fiber.
Shallot: Shallots have a milder and sweeter flavor than yellow onion. A small amount of yellow onion (e.g. 2 tablespoons to ¼ cup) works as a substitute.
Water: Keep approximately ¼ of a cup on hand to prevent sticking while cooking.
Celery: Adds moisture and classic savory stuffing flavor.
Low-sodium tamari: For umami flavor and saltiness. Check the label if you need certified gluten-free.
White miso paste: A fermented soybean paste usually found in the refrigerated section or international aisle of the grocery store. Adds depth, umami flavor, and saltiness. Check the label if you require certified gluten-free.
Low-sodium vegetable broth: For added moisture. Water can substitute if you don’t have vegetable broth on hand.
Cooked brown rice: Gives structure, texture, and nutrients. See the FAQ for cooking instructions.
Cooked lentils: Green or brown lentils work best. See the FAQ for cooking instructions.
Nutritional yeast: Adds savory flavor and B vitamins.
Garlic powder: Enhances the flavor and supports healthy blood pressure.
Dried rosemary: Adds savory flavor. Dried rosemary contains antioxidants and is associated with anti-inflammatory properties.
Dried sage: For earthy flavor and cozy vibes.
Dried thyme leaves: For more savory notes and a cozy aroma. Thyme is a good source of vitamins A and C.
Kosher salt (optional): Enhances and balances the flavor.

See recipe card for quantities.

How to Make Vegan Stuffing Balls 🥄

Baking sheet lined with parchment paper.

Step 1: Preheat the oven to 350°F. Line a large baking sheet with parchment paper.

Mushrooms processed in a food processor.

Step 2: Pulse the mushrooms in a food processor until minced (stop while they still have some texture). Remove from the food processor and set aside.

Rolled oats chopped in a food processor.

Step 3: Pulse the oats in the food processor (no need to clean the food processor first) until they are coarsely broken down.

Step 4: Heat a large sauté pan over medium heat. Add the shallot and a splash of water. Cook for 3 to 4 minutes or until soft, adding more water as needed to prevent sticking.

Chopped mushrooms, celery, and other ingredients added to cooking pan.

Step 5: Add the mushrooms and cook, stirring occasionally, for 6 to 8 minutes, or until the mushrooms are browned and most of the liquid has evaporated. Stir in the celery, tamari, and miso. Cook for an additional 3 to 4 minutes.

Oats, rice, lentils, and other ingredients added to cooking pan.

Step 6: Add the vegetable broth to the pulsed oats and stir to combine. Then, add the oat mixture to the pan, along with the rice, lentils, nutritional yeast, garlic powder, rosemary, sage, thyme, and salt (if using). Stir well and remove from heat.

Step 7: Roll the mixture into 12 large balls and place them on the prepared baking sheet.

Cooked vegan stuffing balls on a baking sheet.

Step 8: Bake for 30 to 35 minutes, or until the edges are starting to brown. Serve warm.

Inspired by/adapted from Italian Neatballs from The Homemade Vegan Pantry by Miyoko Schinner

Vegan stuffing balls in a white serving bowl.

Vegan stuffing ball sliced in half on a plate.

Substitutions & Variations 🔄

Swap the mushrooms: Replace the mushrooms with additional lentils. You can also try adding some finely chopped walnuts and/or shredded carrots for texture and variety.
Swap the rice: Cooked quinoa works well and will have a lighter texture than brown rice. I don’t recommend using white rice.
Add some greens: Stir in ½ cup to 1 cup of finely chopped spinach, chard, or kale for extra color and nutrients.
Make mini stuffing bites: Roll smaller balls (about 1-inch diameter) for a bite-size appetizer variation. Reduce the baking time to 18 to 22 minutes.

Equipment 🥣

Measuring cups and spoons
Large baking sheet
Parchment paper
Food processor
Large nonstick sauté pan
Spoon

Storage ❄️

Refrigerate: Store vegan stuffing balls in the fridge for 4 to 5 days.
Freeze: Freeze for up to 1 month. Reheat at 350°F until warmed through.

Pro Tip for the Best Vegan Stuffing Balls ✨

Prep ahead! Cook the lentils and rice and pulse the oats and mushrooms the day before. Store them in the fridge overnight so everything comes together quickly the next day.

FAQ ❓

How do I cook lentils?

Spread out the dry lentils and remove any debris. Rinse and drain. Combine 1 cup of dry lentils with 3 cups of water. Bring to a boil, then simmer, covered, for 25 to 30 minutes. Remove the lid and drain off any excess liquid.

How do I cook brown rice?

Bring 2 cups of water to a boil in a small pot. Add 1 cup of rice, reduce the heat, and cover, and simmer for 45 minutes. Remove from heat and keep covered for at least 5 minutes. Lift the lid and fluff with a spoon or fork.

Can I make these vegan stuffing balls ahead of time?

Yes! Prepare the mixture the day before and refrigerate it. Roll and bake when you are ready.

Can I freeze vegan stuffing balls?

Absolutely. Bake them and let them cool completely. Freeze them on the sheet pan, then transfer them to an airtight container. When you’re ready to eat them, reheat them at 350°F for 12 to 15 minutes, or until warmed through.

Are these stuffing balls gluten-free?

Yes. Just check the labels to ensure the products you are using are certified gluten-free.

How do I keep stuffing balls from falling apart?

If yours are not holding together well, add a splash more broth for extra moisture and pack each ball tightly so they hold their shape.